Heating Instructions: Preheat oven to 200°C Transfer the blue eye trevalla to a small baking tray and roast in the oven for 10 min. At the same time bake the cauliflower on the shelf underneath the fish in its current container with the lid off. Remove the blue eye and cauliflower from the oven together and let the blue eye rest for a couple of mins. To plate up, dress the cauliflower with curry yogurt and squeeze the lemon into the salsa verde and drizzle over the blue eye trevalla. Enjoy!
Ingredients : Blue-eye trevalla , cauliflower, red onions, olive oil, curry powder, mange-tout (snow pea), Greek yogurt, lemon juice, cumin seeds, curry powder, mixed herbs, chilli flakes, olive oil, parsley, capers, shallot, mint, garlic, white pepper